Monday, 14 November 2011

Tuesday, 8 November 2011

Dum Aloo is one of the exotic dish I relish.... I feel that it sometimes gets lost in the menu of a restaurant among all other fancy names of the dishes..Potoates are such simple and can I say down to earth , that many take them lightly, one of my friend used to say, why does any one want to eat potatoes in a restaurant :-)And talking of Dum Aloo, there are many ways to prepare it, Kashmiri Dum Aloo, Banarasi Dum Aloo, Punjabi Dum Aloo.... Some use Yougurt, some use coconut milk and some use cream.

Today it is about Kashmiri Dum Aloo...Rich Creamy Baby Potatoes in Yougurt Based Sauce....I am not sure if it is authentic Kashmiri dish, because I changed it according to our taste buds...

Add the potatoes, kitchen king/garam masala powder, along with 1 cup of water.

Close the lid and let it simmer on low heat for about 15 to 20 mins.

Add in the almond paste and mix well. adjust salt.

Simmer for 5 more mins.

Turn off heat , and finally add coriander leaves.

Serve hot with Roti's, Naan's or Pulao

Mom's Tips :You do not have baby potatoes, you can even use normal potatoes with are quartered.Instead of deep frying, you can just heat one Tbsp of oil and shallow fry. OR you can even used boiled potatoes OR you can roast potatoes in oven till golden brown.If the gravy gets thick, you can add half cup more water, but remember to adjust salt.